The restaurant has a tucked-away feel to it, is tree-fronted, and once inside, earthen-walled, with lavender and timber tables, simple wooden chairs, gabled ceilings, distressed floors, with a little greenery and lovely picture windows. Dishes here are exotic: start with a fresh betel leaf with steamed prawn wrapped in a fine chop of coconut, garlic, ginger, cashews with touches of spice and an aromatic lift of lime juice. A main-course daily special of deboned and deep-fried barramundi comes to the table looking a treat, with two plate-sized fish and plenty of salad. A red curry of duck with lychees, pineapple and red capsicum is well-practised and neatly crafted.
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